Pink Peppercorn Pickled Strawberries
- 2 lbs quartered and hulled strawberries
- 3 cups white balsamic vinegar
- 1 1/2 cups sugar
- 2 tbsps salt
- 2 tsps pink peppercorns
Place strawberries in a heatproof container.
Blend vinegar, sugar salt and peppercorns in a pan and bring to a boil. Stir to dissolve the sugar. Pour the mixture over the strawberries, cover and chill. Keeps for up to five days.
Serve over your favorite shortcakes or scones and top with Chantilly cream.